I cook like a chuck. It is soft like a chuck but with more structure. Fill loaf pan a quarter of the way with water and red wine. Add sliced onion and minced fresh garlic. Shmear with a paste of oil and spices. Cover and cook at low setting fro 5 hours. (about 275)

ok, i thickly slicked a couple of onions, put them on the bottom of the tin, and then salted and peppered them, then i filled the tin like 1/4-1/3 with black cherry rum, and then added what was necessary in water to get it to a half, added the roast and then salt and pepper, smashed garlic and pulverized basil

then i cooked it for 5 hours at 275

IT WAS OUTRAGEOUS, close your eyes when you btie in to it outrageous, it tasted like the tenderists of roasts injected with pina colada, i served it on top of yellow rice, made from one of those foil looking bags, and was literally licking my plate, were gonna try this againw ith another roast for rosh hashana

Thought I'd add my 2 cents a few years later! I bought a French cut roast (it's a boneless chuck cut or rump - thick so tendency to dry out quick so said my butcher)...anyway, I slow cooked it for 6 hours, about a 3 pounder. When cut it fell off the non-existant bone and some parts were still medium rare, looked great. Dry as a bone even though it was on low slow cook with more than enough mushroom/red wine/beef broth/spices in it...I'll never buy that cut again. I'm a bit of a newbie when it comes to beef, and I figured roast is like my Gramma's roast beef...nowhere near!